Basil Pesto

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Basil Pesto

Herbaceous and robust pesto made with toasted walnuts, lots of fresh basil, garlic, good olive oil, and nutty, sharp parmesan cheese. Yum!

Yield: 2 cups
PREP TIME: 10 minutes + COOK TIME: 0 minutes = TOTAL TIME: 10 minutes

Difficulty: Easy

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DID YOU MAKE THIS RECIPE?

Pesto is one of those staple “sauces” you should always have in your refrigerator. It’s one of the most versatile “condiments” that goes great on just about anything! From breakfast to lunch and dinner, If you’ve got pesto in your fridge, you will find a dozen ways to use it because it’s absolutely delicious, it brings any dish to life, and it’s the easiest and fastest sauce to make. 10 minutes, and presto!

There are many different varieties of pesto; the traditional one is made with pine nuts, which aren’t always very easy to find fresh at most grocery stores; and there are pestos made with other nuts, like walnuts and almonds, for example. In my house, we use really good olive oil for this, freshly grated parmesan cheese, and just about any nut we have on hand. And it works!

Basil Pesto is a Secret Weapon in Your Fridge

From fried eggs topped with warm pesto for breakfast to a chicken pesto paninis for lunch and pasta caprese for dinner, this delicious, herbaceous, and vibrant sauce will be a secret weapon in your fridge.

With this flavorful base, you can put together a delicious meal in minutes. Or maybe you don’t have time for a meal; you just need something fast and delicious because you’ve got guests coming. Pesto is not just good on pizza and pasta; it makes a great appetizer too!

Spread some pesto on store-bought puff pastry, roll it up and cut into pinwheels, brush the tops with melted butter, sprinkle with parmesan cheese, and bake until golden brown.

You’ve got an easy but impressive appetizer for entertaining guests in no time at all. It’s a yummy addition to a charcuterie board or cheese platter; it’s the perfect accompaniment to cheeses, meats, and veggies. Great for a wine night with the girls or a date night too! Pesto is a must-have in our house; my kids love it, and most of the time you’ll find it in my fridge. Having staples in your fridge ready to go at all times is a busy gal’s best friend. Add some veggies, pasta, and protein with a few spoonfuls of pesto, and you’ve got a delicious, home-cooked meal on the table in no time.

I love to share my tips and tricks for making cooking fun, delicious, and easy. I’ve been through all the phases of life right along with you, and it’s my joy to share my ideas and recipes with busy people who love good food like me!

Thanks for tuning in! Happy eating, from my kitchen to yours.

Fresh is Always Best…

Fresh is always best in most cases, but it is not always possible. But in Pesto, you absolutely must use fresh garlic; you never want to use jarred garlic, or “jarlic,” as we know it. With a recipe as simple as this one, which is essentially the foundation of your recipe, you want to give it the love it deserves. I don’t have a Nona, but if I did, she’d smack me with a wooden spoon for using jarred garlic in any recipe, so I’m not going to cut corners. Fresh is best, and I’m sticking to it!

The same rule goes for the nuts and the cheese; of course, if the basil is fresh, not dry, dry basil will not work.
Pre-grated cheeses often have fillers or additives (read your labels), and that will change the taste as well as the consistency of the sauce. I have used pre-grated cheese, and it works just fine. Of course, fresh is the best option, but like I said, it’s not always possible. With that being said, use what you have and don’t stress. Although it is recommended that you use freshly grated cheese, do what you can with what you’ve got!

Why Store Nuts in the Freezer?

I like to store my nuts in the freezer; I always have. Whether it be for baking or cooking, it keeps them fresh for months, and since I buy in bulk, this helps keep them as fresh as possible. I simply pull them out to room temperature about an hour before I’m ready to use them.

Basil Pesto

BY ERICA GAMBOA

Herbaceous and robust pesto made with toasted walnuts, lots of fresh basil, garlic, good olive oil, and nutty, sharp parmesan cheese. Yum!

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Yield: 2 cups | Difficulty: Easy

PREP TIME: 10 minutes + COOK TIME: 0 minutes = TOTAL TIME: 10 minutes

Kitchen tools you will need:

Blender or food processor
cheese grater

Ingredients:

2 cups of fresh basil, washed and dried
1/2 cup of nuts, walnuts, almonds, or pine nuts, shelled.
*If using pine nuts, consider toasting them slightly in a warm skillet for a few minutes until they become fragrant. Pine nuts taste better when toasted, in my opinion.
1/2 cup good extra virgin olive oil.
1/4 cup parmesan cheese, grated or cut into shards or pieces.
2 to 4 garlic cloves, peeled and whole.
*I use four cloves; I like a very sharp and strong garlic flavor, but use what you like.
1 lemon, halved and seeds removed.
Salt & Pepper to taste

SHOP RECIPE INGREDIENTS FOR HOME DELIVERY

Instacart

Directions:

Place all the ingredients in the blender or food processor except for the lemon juice.
Blend on medium-high speed.
While the blender is still going, carefully open the spout off top of the blender and add the juice of half the lemon. If you see that the pesto is too thick, you can add a little more olive oil until the sauce comes together to a smooth consistency.
*Adjusting the measurements slightly will not ruin the pesto. It will taste just great! Relax and enjoy the process. Taste as you go, and adjust salt and pepper if needed. If you would like to add the other half of the lemon juice, do so. Adjust the flavors to your liking.
Use the pesto immediately, or portion and store in an airtight container and refrigerate or freeze.

Notes & Suggestions:

Tips for Serving

Does pesto freeze well?

Pesto freezes well. Simply freeze in ice cube trays, and then store frozen pesto cubes in plastic freezer bags in the freezer for up to 6 months. Pesto may also be frozen in small jars or plastic containers for up to 9–12 months.

Substitutions:

Basil could be an acquired taste for some; it’s very vibrant and herbaceous. If it’s not a flavor you care for, you can always substitute the basil for fresh spinach. As I mentioned before, you can also adjust the recipe and use the nuts that you enjoy or have on hand.

You can substitute parmesan cheese for other hard cheeses, such as Romano and Asiago cheeses. The important thing is that the cheeses are hard, sharp, and nutty in flavor. Soft cheeses, such as goat cheese and feta, will not work well in pesto.

Nutrition Facts Per Serving

Calories per serving: 197

Yield: 2 cups